Easter is on its way and, along with colorful eggs and festive bonnets, comes Easter dining. As usual, there are numerous Marin restaurants offering specials. Here's a run down of some of the offerings on April 20.

The Trident in Sausalito is offering Easter Brunch from 10 a.m. to 3 p.m. along with its regular menu from 10 a.m. to 9 p.m. Brunch items include eggs Sausalito, an English muffin with artichokes, potato, kalamata olives, tomato, hollandaise sauce and organic greens ($13), or lobster mac 'n' cheese, containing Maine lobster, served in a cheese cream sauce ($22). The Trident is at 558 Bridgeway in Sausalito. Call 331-3232 or go to www.thetridentsausalito.com.

Larkspur's Left Bank Brasserie is adding select brunch menu items to celebrate Easter Sunday such as Dungeness crab, avocado and a brioche sandwich with little gem lettuce and tarragon green goddess dressing ($18.75), baked grass-fed brisket hash with a fried egg and smoked salt ($16.95), and an organic yogurt parfait with raw Marshall's Farm honey, local berries and granola ($7.75) as well as its regular brunch menu. Brunch is from 10 a.m. to 3 p.m. and limited regular lunch and dinner items are available with a 10 p.m. close. Left Bank Brasserie is at 507 Magnolia Ave. in Larkspur. Call 927-3331 or go to www.leftbank.com.

Executive chef Todd Davies at Novato's Hilltop 1892 is planning some special treats for Easter brunch, such as cold smoked salmon with avocado, deviled eggs and crispy potato ($17) and Dungeness crab Benedict ($19), and dinner items such as halibut with a pomegranate reduction and roasted Yukon fingerling potatoes and Provencal herb roasted rack of lamb. Hilltop 1892 is at 850 Lamont Ave. in Novato. Call 893-1892 or go to Hilltop1892.com.

Novato's Rickey's Restaurant and Bar offers an expanded Easter brunch from 10 a.m. to 2 p.m. with eight food stations, including a fresh salad bar, made-to-order pancakes and omelets, and a carving station with entrees such as baked salmon en croute with saffron cream sauce, and New York Strip loin with mushroom bordelaise sauce. It's a family event with special activities for children, including a crafts station and face painting. The Easter Bunny arrives in time for the first of four egg hunts at 11 a.m., 12, 1 and 2 p.m. Brunch is from 10 a.m. to 2 p.m. and adults may enjoy a glass of champagne included in the $38.25 adult price, $33.25 for seniors (65 and older), and $20 for children 6 to 12 while those younger than 6 are free. Rickey's Restaurant and Bar is at 250 Entrada Drive in Novato. Call 883-9477 or go to www.rickeysrestaurant.com.

Changes at Tamalpie

Changes are afoot at Mill Valley's Tamalpie Pizzeria. The restaurant has added new members to its team — general manager Matthew Brown of Larkspur and chef-partner Scott Warner.

Brown, formerly with the Delfina Restaurant Group, is familiar with the Mill Valley restaurant scene, starting his management career at Buckeye Roadhouse and serving as the general manager at the opening of Bungalow 44. Warner was chef for many years at Bistro Don Giovanni in Napa, and was a James Beard Award winner for best new restaurant while he was executive chef at Rose Pistola in San Francisco in 1997. Warner makes everything in-house, and has expanded Tamalpie's menu to include house-made pastas, ragus and pastries in addition to Tamalpie's Napoletana-style pizzas.

The restaurant is getting a few tweaks, too. Owners Karen Goldberg and Warner along with Brown are overseeing the addition of a bar, an updated dining room and outdoor seating with cozy banquettes and outdoor fire pits. The changes are anticipated to be complete by summer.

Anna Haight is a longtime Marin resident and an even longer foodie who blogs at Anna's Cool Finds, www.annas coolfinds.com. Her bread and butter column appears Wednesdays. Have news about chefs, restaurants and other foodie goodies? Contact her at annahaight@gmail.com or on Twitter at http://twitter.com/annahaight.